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It also covers cooking and cooling with ice, pest control, dish washing and sanitizing procedures (including required temperature and ppm), cross-contamination prevention, and manual cleaning steps to maintain sanitation and hygiene.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/healthcare/","Healthcare",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/food-worker-certification-manual-testing-schedule-food-safety-and-hygiene-guidelines/435979/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/food-worker-certification-manual-testing-schedule-food-safety-and-hygiene-guidelines/435979.png","ImageObject",300,407,{"name":42,"@type":43},"Riley","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-10-30","2026-09-29",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",13,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"How do germs spread in food service settings?","Question",{"text":63,"@type":64},"Germs spread through employees not washing hands, coughing and sneezing, mishandling food, handling garbage or dirty dishes/clothing, and contamination from insects and rodents.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"What are the requirements for sanitizing when using heat or chemical sanitizers?",{"text":68,"@type":64},"If sanitizing using heat, temperatures must reach 180°F. If chemical sanitizer is used, chlorine solution must be at least 50 PPM and no more than 200 PPM, confirmed with a test kit.",{"name":70,"@type":61,"acceptedAnswer":71},"How can cross-contamination occur and how is it prevented?",{"text":72,"@type":64},"Cross-contamination can occur from people to food, food to food, or equipment to food when food-contact surfaces aren’t cleaned and sanitized. Prevention includes avoiding bare-hand contact, using correct utensils, cleaning/sanitizing between uses, and following safe chemical storage and labeling rules.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},435979,1790833586,{"code":4,"msg":82,"data":83},"success",[84,88,92,96,101,106,110,115,120,123,127],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":89,"show_sort_weight":90,"slug":91},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":93,"show_sort_weight":94,"slug":95},"Exam",70,"exam",{"id":97,"doc_module":4,"doc_module_name":25,"category_name":98,"show_sort_weight":99,"slug":100},5,"Comic",60,"comic",{"id":102,"doc_module":4,"doc_module_name":25,"category_name":103,"show_sort_weight":104,"slug":105},6,"Technology",50,"technology",{"id":107,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":108,"slug":109},7,40,"healthcare",{"id":111,"doc_module":4,"doc_module_name":25,"category_name":112,"show_sort_weight":113,"slug":114},8,"Research & Report",30,"research-report",{"id":116,"doc_module":4,"doc_module_name":25,"category_name":117,"show_sort_weight":118,"slug":119},9,"Religion & Spirituality",20,"religion-spirituality",{"id":118,"doc_module":4,"doc_module_name":25,"category_name":121,"show_sort_weight":118,"slug":122},"World Cup","world-cup",{"id":124,"doc_module":4,"doc_module_name":25,"category_name":125,"show_sort_weight":124,"slug":126},10,"Lifestyle","lifestyle",{"id":128,"doc_module":4,"doc_module_name":25,"category_name":129,"show_sort_weight":97,"slug":130},19,"General","general",{"code":4,"msg":82,"data":132},{"doc_id":79,"user_id":133,"nickname":42,"user_avatar":134,"doc_module":4,"category_id":107,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":111,"language":140,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":12,"update_tm":144,"read_time":118,"preview_page_count":4},1374391975076,"https://ap-avatar.wpscdn.com/avatar/14000253ca4ec9f6853?x-image-process=image/resize,m_fixed,w_180,h_180&k=1783305029341752051","MADISON COUNTY HEALTH DEPARTMENT  \nDepartment of Environmental Health  \nPhone: (859) 626-4249  \nFax: (859) 626-4277  \n[www.madisoncountyhealthdept.org](www.madisoncountyhealthdept.org)  \nFOOD WORKER CERTIFICATION MANUAL  \nTESTING SCHEDULE  \nRichmond  Berea  \nMon.– Fri. (8am – 4pm) Mon. -Wed. (8am – 4pm)  \n216 Boggs Lane Richmond, KY 40475 (859) 626-4249  \n1001 Ace Drive Berea, KY 40403 (859) 986-1192  \n$15.00 FEE FOR TESTING-$5.00 FEE FOR DUPLICATE CARDS  \nGERMS, also known as microorganisms, cause the most foodborne illness .  \nHOW DO GERMS SPREAD?????  \n➢ Employees not washing their hands  \n➢ Coughing and sneezing  \n➢ After handling garbage, dirty dishes, and dirty clothing  \n➢ By mishandling food  \n➢ Insects and rodents  \nWHEN COOKING FOODS…  \nUse a separate utensil for each food. Foods that are raw or not completely cooked can contaminate other foods if the utensils are mixed.  \nUSE ONLY UTENSILS TO TRANSFER FOOD TO PLATES, NOT YOUR HANDS.  \nServe food and drinks on clean, sanitized  \ndishes.  \nWHEN STORING FOODS…  \n▪ Store foods 6 inches above the floor in a cool dry place  \n▪ Store all chemicals and cleaners away from food  \n▪ Make sure everything is sealed, has a lid, an expiration date, and a label  \nUSING ICE TO COOL FOODS  \n***Ice is sometimes used as a cooling medium when mechanical refrigeration is not available. Cool foods and containers before placing them in the ice . Ice levels must be at least as high as the level of food in the container in order for food to be cooled effectively.  \nPEST CONTROL  \n***Pests such as rodents, cockroaches, and flies must be kept out of food areas because they may spread germs. To keep pests out of food establishments:  \n• Keep doors closed or screened and seal holes in walls  \n• Cover garbage cans with lids and throwaway used boxes  \n• Keep food covered and clean all spills quickly  \n• Keep facility clean  \nMACHINE WASHING  \n• Clean dish wash machine often . Wash and rinse tanks should fill with clear water.  \n• Scrape and flush utensils before washing. Pre-soak items having dried-on food.  \n• Load utensil baskets so that all surfaces of utensils will be exposed to the spray of cleaning solution . Never overload them .  \n• Always check the machine gauges for proper temperature of the wash, rinse, and sanitize cycles . If chemical sanitizer is used, use a test kit to insure proper concentration .  \n• Check all items for cleanliness upon removal from machine. Run soiled utensils through again .  \n• AIR DRY all utensils before storing them . DO NOT USE TOWELS .  \n➢ IF THE MACHINE SANITIZES USING HEAT, TEMPERATURE MUST REACH 180°F  \n➢ IF CHEMICAL SANITIZER IS USED, THE CHLORINE SOLUTION MUST BE AT LEAST 50 PPM (parts per million), AND NO MORE THAN 200 PPM USING A TEST KIT  \nGENERAL RULES OF GOOD PERSONAL HYGIENE  \n• Bathe or shower daily  \n• Wear clean clothing on the job  \n• Wear a hair restraint when preparing foods or washing utensils  \n• Keep fingernails short and clean  \n• Eat and smoke only in designated areas away from foods and utensils  \n• Notify your supervisor if you are ill  \n\n| \u003Cbr>NO BARE HAND CONTACT WITH |\n| --- |\n| \u003Cbr>READY-TO-EAT FOODS!!!\u003Cbr>􀀩FOOD-GRADE GLOVES OR SUITABLE UTENSILS MUST BE UTILIZED􀀨 |\n\nDISH STORAGE & HANDLING  \n➢ Utensils should be stored upside down on a clean surface if possible  \n➢ Silverware should be stored in clean containers or bins  \n➢ Pots and pans should be kept on shelves or hooks well above the floor  \n➢ Handle glasses by the base or bottom end of the glass only, never touch the rim  \n➢ When getting ice for drinks, use the ice scoop  \n➢ Handle silverware by the handle only  \n➢ Carry plates by the edges or the bottom of the plate only  \n➢ Use only utensils to transfer food to plates  \nCROSS CONTAMINATION  \n…is contamination of a food product from another source.  \nTHERE ARE 3 MAIN WAYS CROSSCONTAMINATION CAN OCCUR:  \n--PEOPLE TO FOOD: (Hands that touch raw food and then touch cooked or ready-to-eat food)  \n--FOOD TO FOOD: (Raw or contamin","cbCaiiky6QzeVSwP","https://ap.wps.com/l/cbCaiiky6QzeVSwP","pdf",873284,"English","# Testing Schedule\n## Germs and How They Spread\n## Cooking, Serving, and Storing Foods\n## Using Ice to Cool Foods\n## Pest Control\n## Machine Washing and Sanitizing\n## General Personal Hygiene Rules\n## Dish Storage & Handling\n## Cross Contamination\n## Chemical Contamination Prevention\n## Manual Cleaning and Sanitizing of Utensils\n## Proper Hand Washing Techniques","[{\"question\":\"How do germs spread in food service settings?\",\"answer\":\"Germs spread through employees not washing hands, coughing and sneezing, mishandling food, handling garbage or dirty dishes/clothing, and contamination from insects and rodents.\"},{\"question\":\"What are the requirements for sanitizing when using heat or chemical sanitizers?\",\"answer\":\"If sanitizing using heat, temperatures must reach 180°F. If chemical sanitizer is used, chlorine solution must be at least 50 PPM and no more than 200 PPM, confirmed with a test kit.\"},{\"question\":\"How can cross-contamination occur and how is it prevented?\",\"answer\":\"Cross-contamination can occur from people to food, food to food, or equipment to food when food-contact surfaces aren’t cleaned and sanitized. Prevention includes avoiding bare-hand contact, using correct utensils, cleaning/sanitizing between uses, and following safe chemical storage and labeling rules.\"}]","FOOD WORKER CERTIFICATION MANUAL - Testing Schedule - Food Safety and Hygiene Guidelines | PDF",1790676225]